This is a very simple overview of how to prepare dry cured (fermented) sausages like Salami, Pepperoni, and Chorizo at home. Read more on our blog: Blog.WestonProducts.com
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2. Step One
Grind the meat
Here, we’re grinding pork shoulder
through a small grinding plate for
Tuscan Salami
Products Shown:
Go TO Weston #12 Commercial Grade
Electric Meat Grinder (08-1201-W)
Go TO Weston 40 lb Meat Lug (83-8001-W)
3. Step TWO Here, we’re mixing ground pork shoulder,
curing salts, starter culture, dextrose, and
MIX THE a few spices for Chorizo.
INGREDIENTS Product Shown: Weston 20 lb. Meat Mixer (36-1901-W)
Go TO
4. Step THREE
STUFF the SAUSAGE
Here, we’re stuffing our freshly
mixed salami meat into fresh hog
casings that were rinsed and
soaked for half an hour.
Product Shown:
Realtree Outfitters 7 lb Vertical Sausage
Stuffer by Weston (73-0701-RT)
Go TO
5. Step FOUR
HANG the SAUSAGE
After letting the cultures incubate
at room temperature overnight,
we hung the sausage from
Weston sausage hooks in a home
made curing chamber. Dry curing
requires humidity and
temperature control, so this
refrigerator has a humidifier
inside as well as various monitors
for humidity and temperature.
Product Shown:
Weston Sausage Hooks (41-0103) Go TO
6. Step FIVE
Drying Process
Because we used hog casings, all
three of our sausages – Salami,
Peperone, & Chorizo – should
take anywhere from 12 to 20 days
to dry. It all depends on the type
and diameter of the sausages.
Product Shown:
Weston Sausage Hooks (41-0103)
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7. ABOUT US
We make professional quality specialty food processing products
for home use. This means foods like sausage and pasta can be
processed, prepared and preserved with your own hands. No need
to defer to today’s problematic food system.
At Weston, we’re passionate about home food prep. We believe in
using our own products in daily cooking practice and strive to pass
along our own food knowledge to provide further value.
To browse more of our products and see what we’re all about,
visit our online store at WestonSupply.com Go TO